The Best and Easiest Dutch Oven Crusty Bread Recipe!

This Dutch oven crusty bread is my go-to recipe when I want bakery-style bread at home without the fuss. It’s golden, crisp on the outside, soft and chewy on the inside, and incredibly simple to make. With just a few basic ingredients and no kneading required, this bread makes me feel like a pro baker every time.

Why You’ll Love This Recipe

I love how this recipe fits perfectly into my schedule—mix it in the evening, let it rise overnight, and bake it the next day for fresh, crusty bread. The Dutch oven traps the steam, giving the loaf that iconic crispy crust and rustic look. No mixer, no kneading, and no stress—just beautiful, artisan-style bread with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Active dry yeast or instant yeast

• Salt

• Warm water

Directions

1. In a large bowl, I mix together the flour, salt, and yeast.

2. I add the warm water and stir with a spoon or spatula until a shaggy, sticky dough forms.

3. I cover the bowl with plastic wrap or a clean towel and let it rise at room temperature for 12–18 hours, usually overnight.

4. The next day, I lightly flour my hands and shape the dough into a ball on a piece of parchment paper. I let it rest for 30–45 minutes while the oven preheats.

5. I preheat my Dutch oven at 450°F for at least 30 minutes to ensure it’s nice and hot.

6. Carefully, I place the dough (with the parchment) into the hot Dutch oven, cover it with the lid, and bake for 30 minutes.

7. I remove the lid and bake for another 10–15 minutes until the crust is deep golden and crisp.

8. I let the bread cool on a rack for at least 20 minutes before slicing.

Servings and timing

This recipe makes 1 round loaf that serves about 6 to 8 slices. It takes 5 minutes to mix, 12–18 hours to rise, and about 40–45 minutes to bake, with additional cooling time.

Variations

Sometimes I mix in rosemary, garlic, or olives for extra flavor. I’ve also added shredded cheese or seeds to the dough or sprinkled flour or oats on top before baking for a rustic finish. If I want a slightly denser loaf, I substitute some of the flour with whole wheat or rye flour.

Storage/Reheating

I store the cooled bread wrapped in a clean towel or in a paper bag at room temperature for up to 3 days. If it starts to get a little stale, I toast the slices or warm them in the oven. It also freezes well—I slice the loaf, freeze it, and reheat slices in the toaster or oven as needed.

FAQs

Do I need a Dutch oven to make this?

Yes, the Dutch oven helps trap steam and create a crispy crust. If I don’t have one, I use a covered cast iron pot or heavy oven-safe dish with a lid.

Can I use instant yeast?

Yes, I’ve used both active dry and instant yeast with great results. There’s no need to activate the yeast separately for this recipe.

Can I speed up the rise?

For best flavor and texture, I let it rise slowly overnight. But if I’m short on time, I let it rise in a warm spot for 3–4 hours instead.

Why is my dough so sticky?

It’s supposed to be sticky! That high hydration helps create the chewy texture. I just make sure to flour my hands and use parchment paper to handle it easily.

Can I double the recipe?

Yes, but I recommend baking two separate loaves so the bread bakes evenly and gets a nice crust all around.

Conclusion

This Dutch oven crusty bread is the easiest way I’ve found to bake impressive, homemade bread without complicated techniques. It’s crisp, chewy, and beautifully rustic—perfect for sandwiches, soups, or just warm with butter. Once I tried it, I never looked back at store-bought bread.